Amazing Baked German Pork Chops
Serve these succulent baked German pork chops over a bed of rice or with some good bread to soak up all the yumminess.
trimmed, 6-ounce per chop
Granny Smith apples
Core apples and slice thinly. Slice celery ribs thinly.
Preheat oven to 350℉ (180℃).
Spread drained sauerkraut evenly over bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add pork chops in a single layer.
Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer.
Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables.
Cover pan with foil. Bake 1½ hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes.
Serve with boiled potatoes or spaetzle.